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Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 2 Tbs. granulated sugar
  • 2 Tbs. finely chopped shallots
  • ½ cup finely chopped lemongrass (3 or 4 stalks)
  • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
  • 1 Tbs. soy sauce
  • 1 Tbs. crushed red pepper flakes
  • 1 Tbs. vegetable oil
  • + 12 more ingredients
    • 2 Tbs. finely chopped fresh cilantro
    • ¼ cup fish sauce
    • 2 cloves garlic
    • 1-½ tsp. kosher salt
    • 1 tsp. chile paste
    • 1 Tbs. finely chopped garlic
    • 2 Tbs. finely chopped fresh ginger
    • 4-½ tsp. fish sauce
    • ¼ cup water
    • 4 Tbs. granulated sugar
    • 2 Tbs. fresh lime juice, with pulp
    • 2 Thai bird chiles or other hot fresh chiles, cored and seeded

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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